Lamb Skewers with Greek Salad
Prep Time:30 mins.
Cook Time:10 mins.
Marinate Time:45 mins.-overnight
3 pounds American Lamb sirloin, cut into 2-ounce strips
3 cups Greek Dressing (recipe follows)
3 heads Romaine lettuce, shredded
3 cups red bell pepper, diced
3 cups cucumber, diced
3 cups cherry tomatoes, halved
¾ cup red onion, diced, soaked in ice water
3/4 cup Kalamata olives, pitted, chopped
1 1/2 cups feta cheese, crumbled
Greek Dressing (Makes 3 cups)
3 tablespoons minced garlic
1 tablespoon crushed fennel seeds
2/3 cup red wine vinegar
2 teaspoons dried oregano
2 cups olive oil
Salt and ground black pepper to taste
1/2 cup minced fresh parsley
- For the Greek Dressing, in a deep bowl, combine garlic, fennel, vinegar, oregano, oil, salt, pepper, and parsley. Process with an immersion blender; mix to blend well.
- Place lamb in a large stainless bowl or pan. Pour 1 1/2 cups Greek Dressing over lamb; toss well to coat. Reserve remaining Greek Dressing for salad. Let lamb strips marinate for 45 minutes or overnight.
- Skewer lamb on bamboo skewers, 1 strip per skewer; grill 2 minutes per side or until medium rare. Keep warm.
- In a bowl, combine Romaine, pepper, cucumber, tomatoes, onion, olives and feta cheese. Add remaining Greek Dressing, or to taste; toss to coat. Place 3 cups salad in each bowl; top each salad with 2 warm lamb skewers and serve immediately.
Photo & Recipe: American Lamb Board